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Poblano and Mushroom Tacos

Poblano and Mushroom Tacos Recipe

  • 2 tablespoons vegetable oil, divided
  • 1 fresh poblano chile, halved, seeded, thinly sliced into long strips
  • 1/2 small red onion, sliced
  • 3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
  • 1 teaspoon ground cumin
  • 4 corn tortillas
  • 4 thin slices Monterey Jack cheese
  • Chopped fresh cilantro
  • Crumbled feta or Cotija cheese
  • Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa)
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